Whisk the flour, cornmeal, sugar, salt, baking soda, and cayenne together in a large bowl until combined. In a separate bowl, whisk the milk and eggs together until combined. Add the wet ingredients into the dry and stir until just combined. Stir in the corn and scallions.
Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until hot. Working with ½ cup of batter, add 3 cakes to the skillet. Cook until golden brown on the first side, about 2 minutes. Carefully flip the cakes and continue to cook until the second side is golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate and repeat with the remaining oil and batter. Serve.
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